[Sca-cooks] liver dumplings

[Pixel, Goddess and Queen]

Now I'm curious, since I mentioned it--how period is my grandmother's
liver dumpling soup recipe?

This is it--chicken livers, egg, salt, pepper, breadcrumbs, onions. You
put it all in a blender, and add breadcrumbs until it's a good scoopable
consistency and cook it in boiling chicken broth. I imagine one could do
something similar in a mortar, but I haven't seen any period recipes for
this. I also haven't been looking too hard, because it never came up
before.

I'm also a bit confused as to the origins--I've only ever encountered this
particular treatment of liver in Polish and Czech restaurants, and it's
always chicken livers, never beef livers. My grandmother is the German
one, but her father was from Danzig and environs (and apparently one did
*not* mention that it was now Gdansk in his hearing). So is this really a
Polish recipe, not a German one, and is there anything like it in period?

Margaret, discovering that much of what I grew up with *isn't* German
after all